TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Sredović Ignjatović, Ivana
AU  - Radulović, Ana
AU  - Nastaj, Maciej
AU  - Sołowiej, Bartosz G.
AU  - Tomašević, Igor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6008
AB  - Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
PB  - MDPI
T2  - Foods
T1  - Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
IS  - 3
SP  - 374
VL  - 11
DO  - 10.3390/foods11030374
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Sredović Ignjatović, Ivana and Radulović, Ana and Nastaj, Maciej and Sołowiej, Bartosz G. and Tomašević, Igor",
year = "2022",
abstract = "Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.",
publisher = "MDPI",
journal = "Foods",
title = "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese",
number = "3",
pages = "374",
volume = "11",
doi = "10.3390/foods11030374"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Sredović Ignjatović, I., Radulović, A., Nastaj, M., Sołowiej, B. G.,& Tomašević, I.. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods
MDPI., 11(3), 374.
https://doi.org/10.3390/foods11030374

Miočinović J, Miloradović Z, Radovanović M, Sredović Ignjatović I, Radulović A, Nastaj M, Sołowiej BG, Tomašević I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods. 2022;11(3):374.
doi:10.3390/foods11030374 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Sredović Ignjatović, Ivana, Radulović, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomašević, Igor, "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" in Foods, 11, no. 3 (2022):374,
https://doi.org/10.3390/foods11030374 . .

TY  - JOUR
AU  - Radovanović, Mira
AU  - Hovjecki, Marina
AU  - Radulović, Ana
AU  - Rac, Vladislav
AU  - Miočinović, Jelena
AU  - Jovanović, Rade
AU  - Pudja, Predrag
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5874
AB  - The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.
PB  - Elsevier Ltd
T2  - International Dairy Journal
T1  - Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
SP  - 105122
VL  - 121
DO  - 10.1016/j.idairyj.2021.105122
ER  - 

@article{
author = "Radovanović, Mira and Hovjecki, Marina and Radulović, Ana and Rac, Vladislav and Miočinović, Jelena and Jovanović, Rade and Pudja, Predrag",
year = "2021",
abstract = "The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.",
publisher = "Elsevier Ltd",
journal = "International Dairy Journal",
title = "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment",
pages = "105122",
volume = "121",
doi = "10.1016/j.idairyj.2021.105122"
}

Radovanović, M., Hovjecki, M., Radulović, A., Rac, V., Miočinović, J., Jovanović, R.,& Pudja, P.. (2021). Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal
Elsevier Ltd., 121, 105122.
https://doi.org/10.1016/j.idairyj.2021.105122

Radovanović M, Hovjecki M, Radulović A, Rac V, Miočinović J, Jovanović R, Pudja P. Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal. 2021;121:105122.
doi:10.1016/j.idairyj.2021.105122 .

Radovanović, Mira, Hovjecki, Marina, Radulović, Ana, Rac, Vladislav, Miočinović, Jelena, Jovanović, Rade, Pudja, Predrag, "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment" in International Dairy Journal, 121 (2021):105122,
https://doi.org/10.1016/j.idairyj.2021.105122 . .

TY  - JOUR
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5270
AB  - Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Microstructure of kajmak skin layer made during kajmak production
EP  - 161
IS  - 3
SP  - 150
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0302
ER  - 

@article{
author = "Radovanović, Mira and Nedeljković, Aleksandar and Miočinović, Jelena and Pavlović, Vladimir and Pudja, Predrag",
year = "2020",
abstract = "Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Microstructure of kajmak skin layer made during kajmak production",
pages = "161-150",
number = "3",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0302"
}

Radovanović, M., Nedeljković, A., Miočinović, J., Pavlović, V.,& Pudja, P.. (2020). Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(3), 150-161.
https://doi.org/10.15567/mljekarstvo.2020.0302

Radovanović M, Nedeljković A, Miočinović J, Pavlović V, Pudja P. Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo. 2020;70(3):150-161.
doi:10.15567/mljekarstvo.2020.0302 .

Radovanović, Mira, Nedeljković, Aleksandar, Miočinović, Jelena, Pavlović, Vladimir, Pudja, Predrag, "Microstructure of kajmak skin layer made during kajmak production" in Mljekarstvo, 70, no. 3 (2020):150-161,
https://doi.org/10.15567/mljekarstvo.2020.0302 . .

TY  - JOUR
AU  - Nikolić, Maria Vesna
AU  - Vasiljević, Zorka Z.
AU  - Luković, Miloljub D.
AU  - Pavlović, Vera P.
AU  - Vujancević, Jelena
AU  - Radovanović, Milan
AU  - Krstić, Jugoslav B.
AU  - Vlahović, Branislav
AU  - Pavlović, Vladimir
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4705
AB  - Pseudobrookite based nanopowder was obtained by solid state synthesis of starting hematite and anatase nanopowders in the weight ratio 55:45. Structural and morphological properties were analyzed using X-ray diffraction (XRD), BET, X-ray photoelectron spectroscopy (XPS), Raman spectroscopy, UV/Vis diffuse reflectance spectroscopy, Field emission scanning electron microscopy (FESEM) and Transmission electron microscopy (TEM) confirming the formation of nanocrystalline pseudobrookite. The obtained powder was mixed with a binder (ethyl cellulose), dispersant (alpha-terpinol) and adhesion agents (acetic acid and distilled water) to obtain a thick film paste. It was screen printed on alumina substrate with interdigitated PdAg electrodes and fired at 600 degrees C for 30 min. Formation of a porous nanocrystalline thick film structure was shown using Scanning electron microscopy (SEM), while Hall measurements enabled determination of carrier mobility. Change of impedance response in the frequency range 42 Hz-1 MHz with humidity was analyzed at room temperature (25 degrees C) and 50 degrees C in the relative humidity range 30-90% and 40-90%, respectively. At 42 Hz, and room temperature the impedance reduced similar to 28 times, while at 50 degrees C it reduced similar to 147 times in the relative humidity range 40-90%. The sensor showed rapid response (16 s) and relatively low hysteresis (8.39% at 25 degrees C and 2.64% at 50 degrees C) showing that this is a promising material for application in humidity sensing.
PB  - Elsevier Science Sa, Lausanne
T2  - Sensors and Actuators B-Chemical
T1  - Humidity sensing properties of nanocrystalline pseudobrookite (Fe2TiO5) based thick films
EP  - 664
SP  - 654
VL  - 277
DO  - 10.1016/j.snb.2018.09.063
ER  - 

@article{
author = "Nikolić, Maria Vesna and Vasiljević, Zorka Z. and Luković, Miloljub D. and Pavlović, Vera P. and Vujancević, Jelena and Radovanović, Milan and Krstić, Jugoslav B. and Vlahović, Branislav and Pavlović, Vladimir",
year = "2018",
abstract = "Pseudobrookite based nanopowder was obtained by solid state synthesis of starting hematite and anatase nanopowders in the weight ratio 55:45. Structural and morphological properties were analyzed using X-ray diffraction (XRD), BET, X-ray photoelectron spectroscopy (XPS), Raman spectroscopy, UV/Vis diffuse reflectance spectroscopy, Field emission scanning electron microscopy (FESEM) and Transmission electron microscopy (TEM) confirming the formation of nanocrystalline pseudobrookite. The obtained powder was mixed with a binder (ethyl cellulose), dispersant (alpha-terpinol) and adhesion agents (acetic acid and distilled water) to obtain a thick film paste. It was screen printed on alumina substrate with interdigitated PdAg electrodes and fired at 600 degrees C for 30 min. Formation of a porous nanocrystalline thick film structure was shown using Scanning electron microscopy (SEM), while Hall measurements enabled determination of carrier mobility. Change of impedance response in the frequency range 42 Hz-1 MHz with humidity was analyzed at room temperature (25 degrees C) and 50 degrees C in the relative humidity range 30-90% and 40-90%, respectively. At 42 Hz, and room temperature the impedance reduced similar to 28 times, while at 50 degrees C it reduced similar to 147 times in the relative humidity range 40-90%. The sensor showed rapid response (16 s) and relatively low hysteresis (8.39% at 25 degrees C and 2.64% at 50 degrees C) showing that this is a promising material for application in humidity sensing.",
publisher = "Elsevier Science Sa, Lausanne",
journal = "Sensors and Actuators B-Chemical",
title = "Humidity sensing properties of nanocrystalline pseudobrookite (Fe2TiO5) based thick films",
pages = "664-654",
volume = "277",
doi = "10.1016/j.snb.2018.09.063"
}

Nikolić, M. V., Vasiljević, Z. Z., Luković, M. D., Pavlović, V. P., Vujancević, J., Radovanović, M., Krstić, J. B., Vlahović, B.,& Pavlović, V.. (2018). Humidity sensing properties of nanocrystalline pseudobrookite (Fe2TiO5) based thick films. in Sensors and Actuators B-Chemical
Elsevier Science Sa, Lausanne., 277, 654-664.
https://doi.org/10.1016/j.snb.2018.09.063

Nikolić MV, Vasiljević ZZ, Luković MD, Pavlović VP, Vujancević J, Radovanović M, Krstić JB, Vlahović B, Pavlović V. Humidity sensing properties of nanocrystalline pseudobrookite (Fe2TiO5) based thick films. in Sensors and Actuators B-Chemical. 2018;277:654-664.
doi:10.1016/j.snb.2018.09.063 .

Nikolić, Maria Vesna, Vasiljević, Zorka Z., Luković, Miloljub D., Pavlović, Vera P., Vujancević, Jelena, Radovanović, Milan, Krstić, Jugoslav B., Vlahović, Branislav, Pavlović, Vladimir, "Humidity sensing properties of nanocrystalline pseudobrookite (Fe2TiO5) based thick films" in Sensors and Actuators B-Chemical, 277 (2018):654-664,
https://doi.org/10.1016/j.snb.2018.09.063 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Perunicić, S.
AU  - Pudja, Predrag
AU  - Mirecki, S.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4523
AB  - Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving the sign of protected origin (PDO). The objective of this study was to analyze composition and proteolysis of Pljevlja cheeses, supplied from 10 producers that produce cheese by traditional technology. Collected cheese samples were analyzed in duplicate for dry matter by the oven drying method, fat by Van Gulik, total protein by Kjeldahl and sodium chloride by Volhard method. The level of proteolysis was monitored by urea polyacrylamide gel electrophoresis (Urea PAGE) and water-soluble nitrogen content (WSN) according to the method of Kuchroo and Fox. All analysis were done at first, 20th, 40th and 60th day of cheese ripening. The differences among cheeses parameters during ripening were determined by LSD test at a 0.05 statistical level using Statistica software (Stat Soft. Inc., Tulsa, USA). Parameters of proteolysis increased during 60 days of ripening and ranged from 7.45 to 14.23% for water-soluble nitrogen (WSN) as a percentage of total nitrogen (WSN/TN) and from 8.38 to 11.13% for nitrogen soluble in 5% phosphotungstic acid as a percentage of WSN (PTAN/WSN). Degradation of as casein was more pronounced than of β casein but still not very extensive during all ripening period. Preliminary results of this study indicate that high salt content of cheeses was the main cause of limited proteolysis, observed in all Pljevlja cheese samples. Also, the high variability of the gross composition and proteolysis parameters of Pljevlja cheeses are due to the lack of standardized cheese-making technologies. It is necessary to continue with additional research on chemical, microbiological and sensory analysis, together with proteolysis, in order to obtain enough relevant data that could be useful for achieving the constant quality of Pljevlja cheese, i.e. to create the necessary preconditions for the development of its standard, as a final aim.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses
EP  - 40
SP  - 35
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4523
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Perunicić, S. and Pudja, Predrag and Mirecki, S.",
year = "2017",
abstract = "Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving the sign of protected origin (PDO). The objective of this study was to analyze composition and proteolysis of Pljevlja cheeses, supplied from 10 producers that produce cheese by traditional technology. Collected cheese samples were analyzed in duplicate for dry matter by the oven drying method, fat by Van Gulik, total protein by Kjeldahl and sodium chloride by Volhard method. The level of proteolysis was monitored by urea polyacrylamide gel electrophoresis (Urea PAGE) and water-soluble nitrogen content (WSN) according to the method of Kuchroo and Fox. All analysis were done at first, 20th, 40th and 60th day of cheese ripening. The differences among cheeses parameters during ripening were determined by LSD test at a 0.05 statistical level using Statistica software (Stat Soft. Inc., Tulsa, USA). Parameters of proteolysis increased during 60 days of ripening and ranged from 7.45 to 14.23% for water-soluble nitrogen (WSN) as a percentage of total nitrogen (WSN/TN) and from 8.38 to 11.13% for nitrogen soluble in 5% phosphotungstic acid as a percentage of WSN (PTAN/WSN). Degradation of as casein was more pronounced than of β casein but still not very extensive during all ripening period. Preliminary results of this study indicate that high salt content of cheeses was the main cause of limited proteolysis, observed in all Pljevlja cheese samples. Also, the high variability of the gross composition and proteolysis parameters of Pljevlja cheeses are due to the lack of standardized cheese-making technologies. It is necessary to continue with additional research on chemical, microbiological and sensory analysis, together with proteolysis, in order to obtain enough relevant data that could be useful for achieving the constant quality of Pljevlja cheese, i.e. to create the necessary preconditions for the development of its standard, as a final aim.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses",
pages = "40-35",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4523"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Perunicić, S., Pudja, P.,& Mirecki, S.. (2017). Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 20, 35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_4523

Miočinović J, Miloradović Z, Radovanović M, Perunicić S, Pudja P, Mirecki S. Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses. in Journal of Hygienic Engineering and Design. 2017;20:35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_4523 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Perunicić, S., Pudja, Predrag, Mirecki, S., "Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses" in Journal of Hygienic Engineering and Design, 20 (2017):35-40,
https://hdl.handle.net/21.15107/rcub_agrospace_4523 .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Josipović, M.
AU  - Nedeljković, Aleksandar
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4160
AB  - Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.
PB  - Elsevier Sci Ltd, Oxford
C3  - International Dairy Journal
T1  - Rheological and textural properties of goat and cow milk set type yoghurts
EP  - 45
SP  - 43
VL  - 58
DO  - 10.1016/j.idairyj.2015.11.006
ER  - 

@conference{
author = "Miočinović, Jelena and Miloradović, Zorana and Josipović, M. and Nedeljković, Aleksandar and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "Rheological and textural properties of goat and cow milk set type yoghurts",
pages = "45-43",
volume = "58",
doi = "10.1016/j.idairyj.2015.11.006"
}

Miočinović, J., Miloradović, Z., Josipović, M., Nedeljković, A., Radovanović, M.,& Pudja, P.. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 58, 43-45.
https://doi.org/10.1016/j.idairyj.2015.11.006

Miočinović J, Miloradović Z, Josipović M, Nedeljković A, Radovanović M, Pudja P. Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal. 2016;58:43-45.
doi:10.1016/j.idairyj.2015.11.006 .

Miočinović, Jelena, Miloradović, Zorana, Josipović, M., Nedeljković, Aleksandar, Radovanović, Mira, Pudja, Predrag, "Rheological and textural properties of goat and cow milk set type yoghurts" in International Dairy Journal, 58 (2016):43-45,
https://doi.org/10.1016/j.idairyj.2015.11.006 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Roesch, Petra
AU  - Popp, Jurgen
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4188
AB  - Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
EP  - 1320
IS  - 5
SP  - 1315
VL  - 9
DO  - 10.1007/s12161-015-0317-1
ER  - 

@article{
author = "Nedeljković, Aleksandar and Roesch, Petra and Popp, Jurgen and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine",
pages = "1320-1315",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0317-1"
}

Nedeljković, A., Roesch, P., Popp, J., Miočinović, J., Radovanović, M.,& Pudja, P.. (2016). Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods
Springer, New York., 9(5), 1315-1320.
https://doi.org/10.1007/s12161-015-0317-1

Nedeljković A, Roesch P, Popp J, Miočinović J, Radovanović M, Pudja P. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods. 2016;9(5):1315-1320.
doi:10.1007/s12161-015-0317-1 .

Nedeljković, Aleksandar, Roesch, Petra, Popp, Jurgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine" in Food Analytical Methods, 9, no. 5 (2016):1315-1320,
https://doi.org/10.1007/s12161-015-0317-1 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Miloradović, Zorana
AU  - Trpković, Goran
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3481
AB  - Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
EP  - 73
IS  - 1
SP  - 65
VL  - 66
DO  - 10.2298/ABS1401065M
ER  - 

@article{
author = "Miočinović, Jelena and Radulović, Zorica and Paunović, Dušanka and Miloradović, Zorana and Trpković, Goran and Radovanović, Mira and Pudja, Predrag",
year = "2014",
abstract = "Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria",
pages = "73-65",
number = "1",
volume = "66",
doi = "10.2298/ABS1401065M"
}

Miočinović, J., Radulović, Z., Paunović, D., Miloradović, Z., Trpković, G., Radovanović, M.,& Pudja, P.. (2014). Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 65-73.
https://doi.org/10.2298/ABS1401065M

Miočinović J, Radulović Z, Paunović D, Miloradović Z, Trpković G, Radovanović M, Pudja P. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences. 2014;66(1):65-73.
doi:10.2298/ABS1401065M .

Miočinović, Jelena, Radulović, Zorica, Paunović, Dušanka, Miloradović, Zorana, Trpković, Goran, Radovanović, Mira, Pudja, Predrag, "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria" in Archives of Biological Sciences, 66, no. 1 (2014):65-73,
https://doi.org/10.2298/ABS1401065M . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3385
AB  - Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products.
AB  - Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application possibilities of Raman spectroscopy in the investigation of milk and dairy products
T1  - Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka
EP  - 18
IS  - 1
SP  - 13
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3385
ER  - 

@article{
author = "Nedeljković, Aleksandar and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2013",
abstract = "Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products., Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products, Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka",
pages = "18-13",
number = "1",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3385"
}

Nedeljković, A., Miočinović, J., Radovanović, M.,& Pudja, P.. (2013). Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 24(1), 13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385

Nedeljković A, Miočinović J, Radovanović M, Pudja P. Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi. 2013;24(1):13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

Nedeljković, Aleksandar, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products" in Prehrambena industrija - mleko i mlečni proizvodi, 24, no. 1 (2013):13-18,
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Trpković, Goran
AU  - Paunović, Dušanka
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2742
AB  - The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
EP  - 1302
SP  - 1298
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2742
ER  - 

@conference{
author = "Miočinović, Jelena and Radulović, Zorica and Radovanović, Mira and Nedeljković, Aleksandar and Trpković, Goran and Paunović, Dušanka and Pudja, Predrag",
year = "2012",
abstract = "The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains",
pages = "1302-1298",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2742"
}

Miočinović, J., Radulović, Z., Radovanović, M., Nedeljković, A., Trpković, G., Paunović, D.,& Pudja, P.. (2012). The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742

Miočinović J, Radulović Z, Radovanović M, Nedeljković A, Trpković G, Paunović D, Pudja P. The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

Miočinović, Jelena, Radulović, Zorica, Radovanović, Mira, Nedeljković, Aleksandar, Trpković, Goran, Paunović, Dušanka, Pudja, Predrag, "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1298-1302,
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

TY  - THES
AU  - Radovanović, Mira
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/11
AB  - Kajmak is a Serbian autochthonous dairy product which is usually manufactured by the traditional production procedure. Kajmak is characterized by specific composition and unique properties and can be classified into the group of delicious dairy products, which takes place between cheese and butter. However, significant differences in the production conditions often result in a very large variations of the kajmak composition and quality, which prevent its widespread and organized appearance on the market. The process of kajmak formation can be divided into hot and cold phases. In the hot phase, due to the surface activity of proteins and fats, as well as the intense water evaporation, the formation of the initial skin layer occurs, which represents the base and the top layer of the final product (kajmak). In the cold phase, initial skin is being enriched by milk fat, resulting in the formation of the lower layer of the kajmak. Heat treatment of milk, which is present in the kajmak production, results in the significant changes in milk protein complex, such as the denaturation of whey proteins, formation of milk protein coaggregates as well as reaction of denatured whey proteins and milk fat globule membrane (MFGM). Due to the strong surface activity, milk fat globule and proteins diffuse to the top layer of milk and concentrate at the air-milk interface. Casein, due to its micellar form, has minor affinity for hydrophobic surfaces compared with individual components of casein micelles or casein preparations. Native whey proteins are globular and hence shows a little surface activity. However, milk heat treatment at temperatures between 70°C to 75°C cause denaturation of whey proteins as well as modification of their secondary and tertiary structure. These modifications cause changes in their functional properties, which result in the increasing of surface activity, altered interfacial rheology, emulsion and foaming properties and others. Environmental conditions represent an important factor in the overall kajmak production. During the process of the initial skin and kajmak formation, milk is continuously being cooled and permanently is in contact with the surrounding air. During the cooling process there is high energy exchange, i.e. the process of heat flux exchange from the hot milk to the surrounding air. At same time, there is the evaporation of water from milk. The aim of this research was detailed investigation of the kajmak forming mechanisms, as well as factors that influence the composition and properties of this specific dairy product...
AB  - Kajmak je srpski autohtoni mlečni proizvod koji se prevashodno izraĎuje u domaćoj radinosti. Odlikuje se specifičnim sastavom i senzornim svojstvima, na osnovu kojih se može svrstati u grupu delikatesnih mlečnih proizvoda, koji se nalaze izmeĎu sireva i maslaca. MeĎutim, izrazita raznolikost uslova u kojima se proizvodi rezultira u izrazito velikom variranju sastava i kvaliteta kajmaka, koja onemogućavaju njegov organizovan i širi nastup na tržištu. Proces formiranja kajmaka može se podeliti na toplu i hladnu fazu. U toploj fazi, usled površinske aktivnosti masti i proteina, kao i intenzivnog isparavanja vode, dolazi do formiranja početne pokožice, koja predstavlja osnovu i gornji sloj kajmaka, dok u hladnoj fazi dolazi do obogaćivanja pokožice mlečnom mašću, pri čemu se formira donji sloj kajmaka. Termički tretman mleka zastupljen u proizvodnji kajmaka rezultuje izraženim promenama na proteinskom kompleksu mleka, pri čemu dolazi do denaturacije proteina surutke, stvaranja koagregata proteina mleka kao i reakcije denaturisanih proteina surutke sa proteinima iz adsorpcionog sloja globula mlečne masti (MFGM). Usled površinske aktivnosti masti i proteina vrelog mleka dolazi do njihove difuzije i koncentrisanja u graničnom sloju mleko-vazduh. Kazeini se u mleku nalaze u micelarnoj formi i kao takvi pokazuju mali afinitet prema hidrofobnim površinama. Nativni proteini surutke su globularni i sporije se adsorbuju. MeĎutim, nakon termičkog tretmana, na temperaturama od 70 do 75°C, proteini surutke denaturišu, pri čemu dolazi do modifikacije sekunadarne i tercijarne konformacije molekula ovih proteina. Ove modifikacije uzrokuju promene njihovih funkcionalnih svojstava, koje se ogledaju u povećanoj površinskoj aktivnosti, izmenjenoj meĎupovršinskoj reologiji, emulzionim i penivim svojstvima i dr. Ambijentalni uslovi u kojima se izvodi proces formiranja kajmaka predstavljaju značajan faktor u proizvodnji kajmaka. U toku procesa formiranja pokožice i kajmaka mleko se neprekidno hladi i permanentno je u kontaktu sa okolnim vazduhom. U toku procesa hlaĎenja dolazi do razmene energije, odnosno, procesa predaje toplotnog fluksa sa strane vrelog mleka vazduhu, uz istovremeno isparavanje vode iz mleka. Istraživanja obuhvaćena ovim radom imaju za cilj detaljnije sagledavanje mehanizama formiranja kajmaka, kao i faktora koji utiču na sastav i svojstva proizvoda, a sve u funkciji stvaranja šire naučne osnove u poznavanju postupka formiranja ovog specifičnog mlečnog proizvoda...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer
T1  - Uticaj sastava i termičkog tretmana mleka na distribuciju proteina u proizvodnji kajmaka i svojstva formirane pokožice
UR  - https://hdl.handle.net/21.15107/rcub_nardus_2536
ER  - 

@phdthesis{
author = "Radovanović, Mira",
year = "2012",
abstract = "Kajmak is a Serbian autochthonous dairy product which is usually manufactured by the traditional production procedure. Kajmak is characterized by specific composition and unique properties and can be classified into the group of delicious dairy products, which takes place between cheese and butter. However, significant differences in the production conditions often result in a very large variations of the kajmak composition and quality, which prevent its widespread and organized appearance on the market. The process of kajmak formation can be divided into hot and cold phases. In the hot phase, due to the surface activity of proteins and fats, as well as the intense water evaporation, the formation of the initial skin layer occurs, which represents the base and the top layer of the final product (kajmak). In the cold phase, initial skin is being enriched by milk fat, resulting in the formation of the lower layer of the kajmak. Heat treatment of milk, which is present in the kajmak production, results in the significant changes in milk protein complex, such as the denaturation of whey proteins, formation of milk protein coaggregates as well as reaction of denatured whey proteins and milk fat globule membrane (MFGM). Due to the strong surface activity, milk fat globule and proteins diffuse to the top layer of milk and concentrate at the air-milk interface. Casein, due to its micellar form, has minor affinity for hydrophobic surfaces compared with individual components of casein micelles or casein preparations. Native whey proteins are globular and hence shows a little surface activity. However, milk heat treatment at temperatures between 70°C to 75°C cause denaturation of whey proteins as well as modification of their secondary and tertiary structure. These modifications cause changes in their functional properties, which result in the increasing of surface activity, altered interfacial rheology, emulsion and foaming properties and others. Environmental conditions represent an important factor in the overall kajmak production. During the process of the initial skin and kajmak formation, milk is continuously being cooled and permanently is in contact with the surrounding air. During the cooling process there is high energy exchange, i.e. the process of heat flux exchange from the hot milk to the surrounding air. At same time, there is the evaporation of water from milk. The aim of this research was detailed investigation of the kajmak forming mechanisms, as well as factors that influence the composition and properties of this specific dairy product..., Kajmak je srpski autohtoni mlečni proizvod koji se prevashodno izraĎuje u domaćoj radinosti. Odlikuje se specifičnim sastavom i senzornim svojstvima, na osnovu kojih se može svrstati u grupu delikatesnih mlečnih proizvoda, koji se nalaze izmeĎu sireva i maslaca. MeĎutim, izrazita raznolikost uslova u kojima se proizvodi rezultira u izrazito velikom variranju sastava i kvaliteta kajmaka, koja onemogućavaju njegov organizovan i širi nastup na tržištu. Proces formiranja kajmaka može se podeliti na toplu i hladnu fazu. U toploj fazi, usled površinske aktivnosti masti i proteina, kao i intenzivnog isparavanja vode, dolazi do formiranja početne pokožice, koja predstavlja osnovu i gornji sloj kajmaka, dok u hladnoj fazi dolazi do obogaćivanja pokožice mlečnom mašću, pri čemu se formira donji sloj kajmaka. Termički tretman mleka zastupljen u proizvodnji kajmaka rezultuje izraženim promenama na proteinskom kompleksu mleka, pri čemu dolazi do denaturacije proteina surutke, stvaranja koagregata proteina mleka kao i reakcije denaturisanih proteina surutke sa proteinima iz adsorpcionog sloja globula mlečne masti (MFGM). Usled površinske aktivnosti masti i proteina vrelog mleka dolazi do njihove difuzije i koncentrisanja u graničnom sloju mleko-vazduh. Kazeini se u mleku nalaze u micelarnoj formi i kao takvi pokazuju mali afinitet prema hidrofobnim površinama. Nativni proteini surutke su globularni i sporije se adsorbuju. MeĎutim, nakon termičkog tretmana, na temperaturama od 70 do 75°C, proteini surutke denaturišu, pri čemu dolazi do modifikacije sekunadarne i tercijarne konformacije molekula ovih proteina. Ove modifikacije uzrokuju promene njihovih funkcionalnih svojstava, koje se ogledaju u povećanoj površinskoj aktivnosti, izmenjenoj meĎupovršinskoj reologiji, emulzionim i penivim svojstvima i dr. Ambijentalni uslovi u kojima se izvodi proces formiranja kajmaka predstavljaju značajan faktor u proizvodnji kajmaka. U toku procesa formiranja pokožice i kajmaka mleko se neprekidno hladi i permanentno je u kontaktu sa okolnim vazduhom. U toku procesa hlaĎenja dolazi do razmene energije, odnosno, procesa predaje toplotnog fluksa sa strane vrelog mleka vazduhu, uz istovremeno isparavanje vode iz mleka. Istraživanja obuhvaćena ovim radom imaju za cilj detaljnije sagledavanje mehanizama formiranja kajmaka, kao i faktora koji utiču na sastav i svojstva proizvoda, a sve u funkciji stvaranja šire naučne osnove u poznavanju postupka formiranja ovog specifičnog mlečnog proizvoda...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer, Uticaj sastava i termičkog tretmana mleka na distribuciju proteina u proizvodnji kajmaka i svojstva formirane pokožice",
url = "https://hdl.handle.net/21.15107/rcub_nardus_2536"
}

Radovanović, M.. (2012). The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_2536

Radovanović M. The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer. 2012;.
https://hdl.handle.net/21.15107/rcub_nardus_2536 .

Radovanović, Mira, "The influence of milk composition and heat treatment on the distribution of proteins in kajmak production and properties of the formed skin layer" (2012),
https://hdl.handle.net/21.15107/rcub_nardus_2536 .

TY  - CONF
AU  - Radovanović, Mira
AU  - Durić, O.R.E.
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2750
AB  - Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Analysis of mass and energy balance in the initial stage of kajmak production
EP  - 1318
SP  - 1313
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2750
ER  - 

@conference{
author = "Radovanović, Mira and Durić, O.R.E. and Nedeljković, Aleksandar and Miočinović, Jelena and Pudja, Predrag",
year = "2012",
abstract = "Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Analysis of mass and energy balance in the initial stage of kajmak production",
pages = "1318-1313",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2750"
}

Radovanović, M., Durić, O.R.E., Nedeljković, A., Miočinović, J.,& Pudja, P.. (2012). Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750

Radovanović M, Durić O, Nedeljković A, Miočinović J, Pudja P. Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

Radovanović, Mira, Durić, O.R.E., Nedeljković, Aleksandar, Miočinović, Jelena, Pudja, Predrag, "Analysis of mass and energy balance in the initial stage of kajmak production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1313-1318,
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Pavlović, Vladimir
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Paunović, Dušanka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2422
AB  - The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Development of low fat UF cheese technology
EP  - 44
IS  - 1
SP  - 33
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2422
ER  - 

@article{
author = "Miočinović, Jelena and Pudja, Predrag and Radulović, Zorica and Pavlović, Vladimir and Miloradović, Zorana and Radovanović, Mira and Paunović, Dušanka",
year = "2011",
abstract = "The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Development of low fat UF cheese technology",
pages = "44-33",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2422"
}

Miočinović, J., Pudja, P., Radulović, Z., Pavlović, V., Miloradović, Z., Radovanović, M.,& Paunović, D.. (2011). Development of low fat UF cheese technology. in Mljekarstvo
Croatian Dairy Union., 61(1), 33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422

Miočinović J, Pudja P, Radulović Z, Pavlović V, Miloradović Z, Radovanović M, Paunović D. Development of low fat UF cheese technology. in Mljekarstvo. 2011;61(1):33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .

Miočinović, Jelena, Pudja, Predrag, Radulović, Zorica, Pavlović, Vladimir, Miloradović, Zorana, Radovanović, Mira, Paunović, Dušanka, "Development of low fat UF cheese technology" in Mljekarstvo, 61, no. 1 (2011):33-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Djerovski, Jelena
AU  - Radovanović, Mira
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1822
AB  - Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin- like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company " Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high- quality product.
PB  - Springer France, Paris
T2  - Dairy Science & Technology
T1  - An autochthonous Serbian product - Kajmak Characteristics and production procedures
EP  - 172
IS  - 2
SP  - 163
VL  - 88
DO  - 10.1051/dst:2007023
ER  - 

@article{
author = "Pudja, Predrag and Djerovski, Jelena and Radovanović, Mira",
year = "2008",
abstract = "Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin- like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company " Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high- quality product.",
publisher = "Springer France, Paris",
journal = "Dairy Science & Technology",
title = "An autochthonous Serbian product - Kajmak Characteristics and production procedures",
pages = "172-163",
number = "2",
volume = "88",
doi = "10.1051/dst:2007023"
}

Pudja, P., Djerovski, J.,& Radovanović, M.. (2008). An autochthonous Serbian product - Kajmak Characteristics and production procedures. in Dairy Science & Technology
Springer France, Paris., 88(2), 163-172.
https://doi.org/10.1051/dst:2007023

Pudja P, Djerovski J, Radovanović M. An autochthonous Serbian product - Kajmak Characteristics and production procedures. in Dairy Science & Technology. 2008;88(2):163-172.
doi:10.1051/dst:2007023 .

Pudja, Predrag, Djerovski, Jelena, Radovanović, Mira, "An autochthonous Serbian product - Kajmak Characteristics and production procedures" in Dairy Science & Technology, 88, no. 2 (2008):163-172,
https://doi.org/10.1051/dst:2007023 . .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1268
AB  - Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export.
AB  - Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The research of kajmak quality: Chemical, microbiological and sensor aspect
T1  - Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt
EP  - 28
IS  - 1-2
SP  - 25
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1268
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Radin, Dragoslava and Radovanović, Mira and Pudja, Predrag",
year = "2006",
abstract = "Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export., Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The research of kajmak quality: Chemical, microbiological and sensor aspect, Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt",
pages = "28-25",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1268"
}

Djerovski, J., Radulović, Z., Radin, D., Radovanović, M.,& Pudja, P.. (2006). The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268

Djerovski J, Radulović Z, Radin D, Radovanović M, Pudja P. The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

Djerovski, Jelena, Radulović, Zorica, Radin, Dragoslava, Radovanović, Mira, Pudja, Predrag, "The research of kajmak quality: Chemical, microbiological and sensor aspect" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):25-28,
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1082
AB  - Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation.
AB  - Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Maturation of kajmak in controlled conditions
T1  - Zrenje kajmaka u kontrolisanim uslovima
EP  - 65
IS  - 1-2
SP  - 60
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1082
ER  - 

@article{
author = "Radin, Dragoslava and Djerovski, Jelena and Radulović, Zorica and Radovanović, Mira and Pudja, Predrag",
year = "2005",
abstract = "Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation., Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Maturation of kajmak in controlled conditions, Zrenje kajmaka u kontrolisanim uslovima",
pages = "65-60",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1082"
}

Radin, D., Djerovski, J., Radulović, Z., Radovanović, M.,& Pudja, P.. (2005). Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082

Radin D, Djerovski J, Radulović Z, Radovanović M, Pudja P. Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

Radin, Dragoslava, Djerovski, Jelena, Radulović, Zorica, Radovanović, Mira, Pudja, Predrag, "Maturation of kajmak in controlled conditions" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):60-65,
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Radovanović, Mira
AU  - Djerovski, Jelena
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1079
AB  - Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production.
AB  - Industrijska proizvodnja kajmaka zahteva standardizaciju postupka proizvodnje u cilju postizanja proizvoda standardnih, ponovljivih karakteristika. Za standardizaciju pojedinih aspekata u proizvodnji kajmaka neophodno je obezbediti bližu karakterizaciju procesa tokom proizvodnje i zrenja kajmaka i njegovog sastava i karakteristika. Klasifikacija kajmaka treba da pruži mogućnosti plasmana standardizovanih proizvoda u okviru kajmaka kao robne grupe. Svi parametri procesa proizvodnje i zrenja, kao i sastava i karakteristika kajmaka, nalaze se u okviru intervala odgovarajućih parametara robnih grupa sira i maslaca. Karakterizacija kajmaka mogla bi se ostvariti kombinovanjem iskustava autohtone proizvodnje kajmaka i industrijske proizvodnje sireva i maslaca.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - A study on classification and characteristics of kajmak
T1  - Prilog proučavanju i klasifikaciji kajmaka
EP  - 59
IS  - 1-2
SP  - 55
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1079
ER  - 

@article{
author = "Pudja, Predrag and Radovanović, Mira and Djerovski, Jelena",
year = "2005",
abstract = "Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production., Industrijska proizvodnja kajmaka zahteva standardizaciju postupka proizvodnje u cilju postizanja proizvoda standardnih, ponovljivih karakteristika. Za standardizaciju pojedinih aspekata u proizvodnji kajmaka neophodno je obezbediti bližu karakterizaciju procesa tokom proizvodnje i zrenja kajmaka i njegovog sastava i karakteristika. Klasifikacija kajmaka treba da pruži mogućnosti plasmana standardizovanih proizvoda u okviru kajmaka kao robne grupe. Svi parametri procesa proizvodnje i zrenja, kao i sastava i karakteristika kajmaka, nalaze se u okviru intervala odgovarajućih parametara robnih grupa sira i maslaca. Karakterizacija kajmaka mogla bi se ostvariti kombinovanjem iskustava autohtone proizvodnje kajmaka i industrijske proizvodnje sireva i maslaca.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "A study on classification and characteristics of kajmak, Prilog proučavanju i klasifikaciji kajmaka",
pages = "59-55",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1079"
}

Pudja, P., Radovanović, M.,& Djerovski, J.. (2005). A study on classification and characteristics of kajmak. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 55-59.
https://hdl.handle.net/21.15107/rcub_agrospace_1079

Pudja P, Radovanović M, Djerovski J. A study on classification and characteristics of kajmak. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):55-59.
https://hdl.handle.net/21.15107/rcub_agrospace_1079 .

Pudja, Predrag, Radovanović, Mira, Djerovski, Jelena, "A study on classification and characteristics of kajmak" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):55-59,
https://hdl.handle.net/21.15107/rcub_agrospace_1079 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Radovanović, Mira
AU  - Starčević, Vojin T.
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/810
AB  - Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk.
AB  - Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Production procedure of the traditional quality kajmak in the industrial conditions
T1  - Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada
EP  - 19
IS  - 1-2
SP  - 15
VL  - 15
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_810
ER  - 

@article{
author = "Pudja, Predrag and Radovanović, Mira and Starčević, Vojin T.",
year = "2004",
abstract = "Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk., Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Production procedure of the traditional quality kajmak in the industrial conditions, Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada",
pages = "19-15",
number = "1-2",
volume = "15",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_810"
}

Pudja, P., Radovanović, M.,& Starčević, V. T.. (2004). Production procedure of the traditional quality kajmak in the industrial conditions. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 15(1-2), 15-19.
https://hdl.handle.net/21.15107/rcub_agrospace_810

Pudja P, Radovanović M, Starčević VT. Production procedure of the traditional quality kajmak in the industrial conditions. in Prehrambena industrija - mleko i mlečni proizvodi. 2004;15(1-2):15-19.
https://hdl.handle.net/21.15107/rcub_agrospace_810 .

Pudja, Predrag, Radovanović, Mira, Starčević, Vojin T., "Production procedure of the traditional quality kajmak in the industrial conditions" in Prehrambena industrija - mleko i mlečni proizvodi, 15, no. 1-2 (2004):15-19,
https://hdl.handle.net/21.15107/rcub_agrospace_810 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Radovanović, Mira
AU  - Vladisavljević, Goran
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/359
AB  - The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. .
AB  - U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of milk heat treatments on salt diffusion in cheese
T1  - Uticaj termičke obrade mleka na tok difuzije soli kroz sir
EP  - 58
IS  - 1-2
SP  - 55
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_359
ER  - 

@article{
author = "Pudja, Predrag and Radovanović, Mira and Vladisavljević, Goran and Vučić, Tanja and Miočinović, Jelena",
year = "2001",
abstract = "The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. ., U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of milk heat treatments on salt diffusion in cheese, Uticaj termičke obrade mleka na tok difuzije soli kroz sir",
pages = "58-55",
number = "1-2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_359"
}

Pudja, P., Radovanović, M., Vladisavljević, G., Vučić, T.,& Miočinović, J.. (2001). The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 12(1-2), 55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_359

Pudja P, Radovanović M, Vladisavljević G, Vučić T, Miočinović J. The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2001;12(1-2):55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_359 .

Pudja, Predrag, Radovanović, Mira, Vladisavljević, Goran, Vučić, Tanja, Miočinović, Jelena, "The influence of milk heat treatments on salt diffusion in cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 12, no. 1-2 (2001):55-58,
https://hdl.handle.net/21.15107/rcub_agrospace_359 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
AU  - Radovanović, Mira
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/228
AB  - Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root of the brining time, but is independent of cheese thickness. However, the rate of salt uptake is inversely proportional to the square root of the brining time due to a decrease in the salt concentration gradient between the cheese moisture and the brine. The dept of salt penetration δρ, defined as the distance from the interface at which the salt-in-moisture concentration is 1 percent of the interfacial value is proportional to the square root of the product D't, where D' is the pseudo-diffusion coefficient of salt in cheese moisture and t is the brining time. The penetration theory holds over a salting period in which the depth of salt penetration into cheese is lower than cheese half-thickness. In the D' range of 0.1-0.3 cm2/d, the maximum duration of the salting period in the region of penetration theory ranges from as law as 1-3 min for the cheese thickness of 1 mm, to as high as 6-19 days for the cheese thickness of 10 cm. .
AB  - Analitičkim rešavanjem jednačina prvog i drugog Fickovog zakona difuzije za slučaj prenosa mase soli iz salamure konstantnog sastava u sir beskonačne debljine, definisana je prostorna i vremenska raspodela koncentracije soli u vodenoj fazi sira pri soljenju u salamuri. Na osnovu toga, izvedene su jednačine za određivanje masenog fluksa soli u proizvoljnom preseku sira i mase akumulirane soli između dva proizvoljna poprečna preseka sira u funkciji od vremena, koeficijenta stešnjene difuzije soli u vodenoj fazi sira, međufazne površine, koncentracije soli u salamuri i zapreminskog udela vodene faze u siru. Primenom izvedenih jednačina izvršena je simulacija procesa difuzije soli, na osnovu koje su utvrđene osnovne karakteristike procesa. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Penetration theory of mass transfer applied to salt diffusion in cheese
T1  - Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase
EP  - 73
IS  - 3-4
SP  - 68
VL  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_228
ER  - 

@article{
author = "Vladisavljević, Goran and Pudja, Predrag and Radovanović, Mira",
year = "2000",
abstract = "Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root of the brining time, but is independent of cheese thickness. However, the rate of salt uptake is inversely proportional to the square root of the brining time due to a decrease in the salt concentration gradient between the cheese moisture and the brine. The dept of salt penetration δρ, defined as the distance from the interface at which the salt-in-moisture concentration is 1 percent of the interfacial value is proportional to the square root of the product D't, where D' is the pseudo-diffusion coefficient of salt in cheese moisture and t is the brining time. The penetration theory holds over a salting period in which the depth of salt penetration into cheese is lower than cheese half-thickness. In the D' range of 0.1-0.3 cm2/d, the maximum duration of the salting period in the region of penetration theory ranges from as law as 1-3 min for the cheese thickness of 1 mm, to as high as 6-19 days for the cheese thickness of 10 cm. ., Analitičkim rešavanjem jednačina prvog i drugog Fickovog zakona difuzije za slučaj prenosa mase soli iz salamure konstantnog sastava u sir beskonačne debljine, definisana je prostorna i vremenska raspodela koncentracije soli u vodenoj fazi sira pri soljenju u salamuri. Na osnovu toga, izvedene su jednačine za određivanje masenog fluksa soli u proizvoljnom preseku sira i mase akumulirane soli između dva proizvoljna poprečna preseka sira u funkciji od vremena, koeficijenta stešnjene difuzije soli u vodenoj fazi sira, međufazne površine, koncentracije soli u salamuri i zapreminskog udela vodene faze u siru. Primenom izvedenih jednačina izvršena je simulacija procesa difuzije soli, na osnovu koje su utvrđene osnovne karakteristike procesa. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Penetration theory of mass transfer applied to salt diffusion in cheese, Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase",
pages = "73-68",
number = "3-4",
volume = "11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_228"
}

Vladisavljević, G., Pudja, P.,& Radovanović, M.. (2000). Penetration theory of mass transfer applied to salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 11(3-4), 68-73.
https://hdl.handle.net/21.15107/rcub_agrospace_228

Vladisavljević G, Pudja P, Radovanović M. Penetration theory of mass transfer applied to salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2000;11(3-4):68-73.
https://hdl.handle.net/21.15107/rcub_agrospace_228 .

Vladisavljević, Goran, Pudja, Predrag, Radovanović, Mira, "Penetration theory of mass transfer applied to salt diffusion in cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 11, no. 3-4 (2000):68-73,
https://hdl.handle.net/21.15107/rcub_agrospace_228 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Vladisavljević, Goran
AU  - Radovanović, Mira
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/227
AB  - The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of salt in cheese moisture were determined from the curve of mA/A1, vs.t/0.5 plots. For the cheese types investigated in this work, D' ranged between 0.111 and 0.188 cm2/d, which is within the range of 0.1-0.3 cm2/d reported in the literature (4,5). The lowest D' value of 0.113 ± 0.002 cm2/d was obtained for Edam cheese, and the highest D' value of 0.181 ± 0.007 cm2/d was obtained for Emmental cheese. It was found that the penetration theory holds over a salting period of 24 h the mean salt concentration in low-calcium cheese reaches 84 and 74 percent of its equilibrium value, for the cheese thickness of 5 and 10 mm, respectively. In the region of penetration theory the mean salt flux through the interfacial area was independent on the cheese thickness, and after that it was higher for the cheeses of 10 mm thickness. .
AB  - U ovom radu je ispitana kinetika difuzije soli pri soljenju različitih vrsta sireva u salamuri. Eksperimenti su vršeni na četiri vrste sira, koje se bitno razlikuju po karakteristikama sirnog testa i to sa sirom edamskog tipa, sirom dobijenim od mleka koje je podvrgnuto visokom termičkom tretmanu, sirom ementalskog tipa i sirom kod koga je smanjen sadržaj kalcijuma u sirnom testu. Za sve vrste sireva određen je koeficijent stešnjene difuzije soli u vodenoj fazi primenom penetracione teorije. Proučen je uticaj vremena soljenja i debljine sira na masu primljene soli, srednju koncentraciju soli u siru i srednji fluks soli kroz međufaznu površinu. Takođe je određen vremenski period u kome važi penetraciona teorija za sve vrste sireva i korišćenje debljine uzoraka. Izvedene su formule za izračunavanje zapreminskog udela vodene faze i gustine sira u funkciji od sastava sira i gustine surutke. Ustanovljeno je da su dobijeni koeficijenti stešnjene difuzije soli u vodenoj fazi sira u dobroj saglasnosti sa podacima iz literature.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory
T1  - Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije
EP  - 67
IS  - 3-4
SP  - 63
VL  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_227
ER  - 

@article{
author = "Pudja, Predrag and Vladisavljević, Goran and Radovanović, Mira",
year = "2000",
abstract = "The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of salt in cheese moisture were determined from the curve of mA/A1, vs.t/0.5 plots. For the cheese types investigated in this work, D' ranged between 0.111 and 0.188 cm2/d, which is within the range of 0.1-0.3 cm2/d reported in the literature (4,5). The lowest D' value of 0.113 ± 0.002 cm2/d was obtained for Edam cheese, and the highest D' value of 0.181 ± 0.007 cm2/d was obtained for Emmental cheese. It was found that the penetration theory holds over a salting period of 24 h the mean salt concentration in low-calcium cheese reaches 84 and 74 percent of its equilibrium value, for the cheese thickness of 5 and 10 mm, respectively. In the region of penetration theory the mean salt flux through the interfacial area was independent on the cheese thickness, and after that it was higher for the cheeses of 10 mm thickness. ., U ovom radu je ispitana kinetika difuzije soli pri soljenju različitih vrsta sireva u salamuri. Eksperimenti su vršeni na četiri vrste sira, koje se bitno razlikuju po karakteristikama sirnog testa i to sa sirom edamskog tipa, sirom dobijenim od mleka koje je podvrgnuto visokom termičkom tretmanu, sirom ementalskog tipa i sirom kod koga je smanjen sadržaj kalcijuma u sirnom testu. Za sve vrste sireva određen je koeficijent stešnjene difuzije soli u vodenoj fazi primenom penetracione teorije. Proučen je uticaj vremena soljenja i debljine sira na masu primljene soli, srednju koncentraciju soli u siru i srednji fluks soli kroz međufaznu površinu. Takođe je određen vremenski period u kome važi penetraciona teorija za sve vrste sireva i korišćenje debljine uzoraka. Izvedene su formule za izračunavanje zapreminskog udela vodene faze i gustine sira u funkciji od sastava sira i gustine surutke. Ustanovljeno je da su dobijeni koeficijenti stešnjene difuzije soli u vodenoj fazi sira u dobroj saglasnosti sa podacima iz literature.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory, Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije",
pages = "67-63",
number = "3-4",
volume = "11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_227"
}

Pudja, P., Vladisavljević, G.,& Radovanović, M.. (2000). Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 11(3-4), 63-67.
https://hdl.handle.net/21.15107/rcub_agrospace_227

Pudja P, Vladisavljević G, Radovanović M. Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory. in Prehrambena industrija - mleko i mlečni proizvodi. 2000;11(3-4):63-67.
https://hdl.handle.net/21.15107/rcub_agrospace_227 .

Pudja, Predrag, Vladisavljević, Goran, Radovanović, Mira, "Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory" in Prehrambena industrija - mleko i mlečni proizvodi, 11, no. 3-4 (2000):63-67,
https://hdl.handle.net/21.15107/rcub_agrospace_227 .